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A close-up of a rustic blue plate filled with crispy salt and pepper chicken, garnished with fresh chilies and green onions.

Aromatic Salt and Pepper Chicken Soup

This comforting and flavorful soup features tender chicken pieces seasoned primarily with salt and freshly cracked black pepper, simmered in a light, aromatic broth with ginger, garlic, and fresh vegetables.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Chinese-inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb Boneless, Skinless Chicken Breast cut into 1-inch cubes
  • 1 tsp Coarse Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1/2 tsp White Pepper
  • 1 tbsp Cornstarch
  • 1 tsp Light Soy Sauce
  • 1/2 tsp Sesame Oil
For the Soup
  • 6 cups Low-Sodium Chicken Broth
  • 2 inch Fresh Ginger sliced thinly
  • 3 cloves Garlic smashed
  • 4 oz Shiitake Mushrooms sliced
  • 4 oz Bok Choy chopped, stems and leaves separated
  • 1/2 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
For Garnish (Optional)
  • 2 Green Onions sliced
  • 1/4 cup Fresh Cilantro chopped
  • 1 tsp Chili Oil

Equipment

  • Large Pot or Dutch Oven
  • Mixing Bowl
  • Cutting Board

Method
 

Prepare the Chicken
  1. In a medium mixing bowl, combine the cubed chicken breast with coarse sea salt, black pepper, white pepper, cornstarch, light soy sauce, and sesame oil. Mix well to ensure all chicken pieces are coated. Let it marinate for at least 10 minutes while you prepare other ingredients, or up to 30 minutes in the refrigerator.
Simmer the Broth
  1. In a large pot or Dutch oven, combine the chicken broth, sliced ginger, and smashed garlic. Bring the mixture to a gentle simmer over medium heat. Let it simmer for 5-7 minutes to infuse the flavors.
Cook the Soup
  1. Add the sliced shiitake mushrooms to the simmering broth. Cook for 2-3 minutes until they begin to soften.
  2. Carefully add the marinated chicken pieces to the pot, one by one, to prevent them from clumping together. Cook for 3-4 minutes, or until the chicken is cooked through and tender. The cornstarch in the marinade will slightly thicken the broth.
  3. Stir in the chopped bok choy stems first, cook for 1 minute, then add the bok choy leaves and cook for another 1-2 minutes until they are just wilted but still vibrant.
  4. Taste the soup and adjust seasoning with additional salt and black pepper as needed.
Serve
  1. Ladle the hot soup into bowls. Garnish with sliced green onions, fresh cilantro, and a drizzle of chili oil if desired. Serve immediately.

Notes

For a richer flavor, you can lightly brown the marinated chicken pieces in a separate pan with a tablespoon of oil before adding them to the simmering broth.